Food

Bioalbumen®: Egg Protein Replacement from Fermentation

Bioalbumen® provides the same full functionality as real egg protein, allowing for the creation of fluffy, foamy, firm, sticky, gooey, and crispy foods entirely animal-free. Onego Bio produces animal-free egg protein through precision fermentation, which enables a sustainable food ingredient that’s functional, nutritious, and delicious without compromise. Bioalbumen® is the ideal industrial egg substitute, enhancing texture, taste, and functionality across diverse products such as from baked goods and confectionery to snacks, beverages, and sauces.

Precision Fermentation for Plant-Based Dairy Products

Standing Ovation is a French Startup pioneering a breakthrough precision fermentation process to produce non-animal-based proteins like casein, an essential component of milk protein. This innovative method preserves the nutritional, functional, and taste qualities of animal proteins, all while significantly reducing the environmental impact.

Micro Fermentation for Plant-Based Dairy Products

Formo is a startup focusing on creating animal-free cheese through precision fermentation. The process utilizes koji, a fungus traditionally found in fermented foods like soy sauce and miso. Precision fermentation, the cornerstone of Formo’s approach, requires significantly less energy and fewer resources than conventional dairy farming.

Dutch Gum®: Hydrocolloid for Plant-Based Products

Pectcof is an innovative startup that transforms coffee pulp biomass, a byproduct of post-harvest coffee processing, into valuable bio-based materials. The company's flagship product, Dutch Gum®, is a groundbreaking hydrocolloid (thickening agent) that modifies textures, viscosities, and product stability, making it ideal for use in plant-based foods.

Eco-friendly alternative to traditional bacon

Umaro Foods has developed a seaweed-based bacon as an alternative to traditional pork bacon. Their bacon is crafted with red seaweed protein, sunflower and coconut oils, chickpea and seaweed protein, cane sugar, sea salt, plant-derived flavors, and natural colors like paprika and red radish juice. The result is a product comparable to pork-based bacon in terms of texture and taste. Pant-based bacon can be significantly more environmentally friendly than conventional bacon, as producing plant-based meat substitutes emits 30-90% less greenhouse gases.

ULTIMER™

Eliminates the use of oil and surfactants in water treatment. Polyacrylamides are used in water treatment and food production. In water treatment, polyacrylamides facilitate the removal of compounds in suspension and the segregation of the mixture. The production of these polymers generates large volumes of organic and surfactant waste (90 million pounds annually) due to the use of oils and surfactants. Nalco developed a new synthetic methodology that eliminates the need for oil and surfactants in water treatment.

FGF2-STAB® -- Growth Factors for Cultured Meat

Engineered growth factors for cultured meat production. Enantis engineers high-performance proteins and enzymes. One of their main areas of expertise is the development of cost-effective growth factors specifically designed for cultured meat production. Cultured meat is genuine meat but lab-grown by cultivating animal cells. With this process, the industry can replicate real meat's sensory and nutritional profiles while avoiding the environmental and animal welfare impacts of traditional meat production.

Oriental Yeast Company Dough Improver and Biotechnology Products

Creates products through technologies derived from yeast production and focuses on yeast-related biotechnology applications and research. Oriental Yeast Company produces recombinant enzymes, recombinant human proteins, coenzymes, and substrates to improve crop yields, develop vaccines, and also offer customized dough improvers. Customizing dough for each client allows clients to maximize food quality while lowering costs and ingredient waste. Some of Oriental Yeast Company's coenzymes are used in manufacturing of Active Pharmaceutical Ingredients (API) through biocatalysis.

Coffee Flour

Uses waste coffee pulp and skin to create dense, nutritional flour. Every year, the global coffee industry generates 46 billion pounds of coffee cherry byproduct. The waste is then sent to landfills that emit 16.6 million metric tons of CO2. To combat this problem, this company uses coffee pulp and skin waste to make flour. This flour is nutrient-dense as it's high in fiber and mineral content (calcium, iron, zinc, and antioxidants). By reducing fruit decaying in fields, this process reduces the emission of greenhouse gases. The company claims this process resulted in 280,702 lbs.

NovaLipid™ and Lipozyme®

Enzymatic interesterification for producing edible fats and oils that contain no trans fatty acids. Archer Daniels Midland Company and Novozymes have created enzymatic interesterification to replace chemical interestification processes. Trans fatty acids are a strong risk factor for heart disease. Trans fatty acids are formed during the hydrogenation process and are found in high concentrations in various foods. Interesterification is the most effective way to decrease trans fat content in food without adversely manipulating it.

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